Ricotta Stuffed Shells

There’s something deeply comforting about spooning a pool of warm marinara over a tray of tender pasta shells filled with a creamy, seasoned ricotta mixture. These Ricotta Stuffed Shells are built for cozy weeknights, casual dinner parties, or anytime you want a dish that feels both homemade and a little indulgent. Using 20 jumbo pasta shells (half of a 12-ounce box), a simple ricotta filling, and plenty of melty mozzarella on top, this recipe is straightforward, satisfying, and made with ingredients you likely already keep on hand.

Why this recipe works

This version keeps things intentionally simple: the shells provide the perfect vessel, the ricotta stays lush and silky when combined with Parmesan and an egg, and the herbs and spices — parsley, rosemary, nutmeg, and a pinch of crushed red pepper — add bright, warm flavor without overpowering the cheese. Whether you choose homemade marinara or a 24-ounce jar, the final bake creates a cozy, saucy dish with golden-bubbly cheese on top.

Ingredients

• 20 jumbo pasta shells (half of a 12-ounce box)
• 3 cups homemade marinara, or 24-ounce jar
• 15 ounces ricotta cheese
• 2/3 cup parmesan cheese
• 1 large egg
• 2 tablespoons chopped Italian parsley
• 1 teaspoon chopped fresh rosemary
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 1 pinch crushed red pepper
• 1 cup shredded mozzarella cheese

Equipment

• Large pot for boiling pasta
• Strainer
• Mixing bowl
• Spoon or small cookie scoop for filling shells
• 9×13-inch or similarly sized baking dish
• Aluminum foil

Prep and timing

• Active time: about 25–35 minutes
• Cook time: 20–25 minutes
• Total time: about 45–60 minutes
• Makes: about 4–6 servings

Flavor notes and swaps

If you want the filling to be even richer, you can stir in a tablespoon of olive oil or a spoonful of mascarpone with the ricotta. For a brighter herby note, double the parsley. If you’d like a meatier version, a cup of cooked, crumbled sausage or ground turkey can be stirred into the marinara or the filling. For a milder option, skip the crushed red pepper entirely.

Step-by-step instructions

1. Bring a large pot of salted water to a boil. Add the 20 jumbo pasta shells and cook until al dente. Follow package timing but aim to undercook slightly by 1–2 minutes so the shells hold their shape when baked. Drain and spread the shells on a sheet pan or plate to cool so they don’t stick together.
2. Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or similar-sized casserole dish. Pour 1 cup of the marinara into the bottom of the prepared dish and spread it into an even layer. Reserve the remaining marinara to spoon over the shells later.
3. In a medium mixing bowl, combine the 15 ounces ricotta cheese, 2/3 cup parmesan cheese, 1 large egg, 2 tablespoons chopped Italian parsley, 1 teaspoon chopped fresh rosemary, 3/4 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon ground nutmeg, and 1 pinch crushed red pepper. Stir with a spoon or rubber spatula until the mixture is smooth and the ingredients are evenly distributed. Taste and adjust seasoning if desired, keeping the listed amounts as your guide.
4. Using a spoon or a small cookie scoop, fill each cooled jumbo shell with a generous portion of the ricotta mixture. Arrange the filled shells in the baking dish over the layer of marinara. Fit them snugly but avoid overlapping so they bake evenly.
5. Once all shells are filled and arranged, spoon the remaining marinara over the shells, covering most of each shell. Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
6. Cover the baking dish with aluminum foil and bake in the preheated 375°F (190°C) oven for 15 minutes. After 15 minutes, remove the foil and continue baking for an additional 5–10 minutes, until the cheese is bubbly and lightly golden and the filling is heated through.
7. Remove the dish from the oven and let it rest for 5 minutes before serving. This short rest helps the filling set so the shells hold together when plated.

Serving suggestions

Serve these Ricotta Stuffed Shells with a crisp green salad dressed in lemon vinaigrette and a piece of crusty bread to sop up the sauce. A glass of red wine or a sparkling water with a lemon slice pairs well. Leftovers reheat nicely in a single layer under foil at 350°F (175°C) for 10–15 minutes, or in the microwave in a covered dish until warmed through.

Make-ahead and storage

You can assemble the shells and cover them with foil, then refrigerate for up to 24 hours before baking. When ready to bake, add an extra 5–10 minutes to the covered baking time to ensure they heat through. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze cooled, baked shells in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

Notes on ingredients and the recipe

This recipe lists 20 jumbo pasta shells, which is half of a 12-ounce box. Measure the cheese and herbs as specified — the balance between the ricotta, Parmesan, and egg creates a creamy yet stable filling that won’t be runny after baking. The pinch of crushed red pepper is optional but provides a subtle lift that plays nicely against the richness of the cheese. Fresh rosemary is used here in a small amount; chop it finely so its flavor distributes evenly. The ground nutmeg is a classic pairing with ricotta-based fillings — use sparingly to keep it in the background.

Quick tips for success

• Undercook the shells slightly so they finish cooking in the oven and don’t become mushy.
• Let filled shells cool for a few minutes after baking to prevent the filling from spilling out when plated.
• Spread the shells in a single layer in the dish for even baking and consistent coverage of sauce and cheese.
• If your marinara is particularly thick, thin it slightly with a few tablespoons of water so it spreads easily under and over the shells.

Final thoughts

Ricotta Stuffed Shells are the kind of dish that looks and tastes like it took hours to make but comes together quickly with a handful of pantry ingredients and a little hands-on time. The combination of creamy ricotta, savory Parmesan, aromatic herbs, and hot melted mozzarella over tangy marinara results in a comforting, crowd-pleasing dinner. Whether you keep it simple for a family night or dress it up as the centerpiece for guests, this recipe delivers reliably delicious results.

Ricotta Stuffed Shells

Creamy ricotta-filled jumbo shells baked in marinara and topped with melted mozzarella.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 5 servings

Ingredients Equipment Method Notes

Ingredients

  

• 20 jumbo pasta shells about half of a 12-ounce box
• 3 cups marinara sauce homemade or use a 24-ounce jar
• 15 ounces ricotta cheese
• 2/3 cup Parmesan cheese grated
• 1 large egg
• 2 tablespoons Italian parsley chopped
• 1 teaspoon fresh rosemary chopped
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 pinch crushed red pepper
• 1 cup shredded mozzarella cheese

Equipment

• 9 x 13-inch baking pan
• Large Pot
• Colander
• Medium mixing bowl
• Spoon or small spatula
• Aluminum Foil

Method

 

1. Lightly oil or spray a 9 x 13-inch baking pan and set aside. Preheat the oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Partially cook the jumbo shells for 4–6 minutes until pliable but not fully tender, then drain in a colander and arrange shells in the prepared pan.
3. In a medium bowl, combine ricotta, Parmesan, egg, chopped parsley, chopped rosemary, salt, pepper, nutmeg, and crushed red pepper until evenly mixed.
4. Spoon about 1–2 tablespoons of the ricotta mixture into each shell and place the filled shells in the baking dish.
5. Spoon marinara sauce on and around the stuffed shells, then sprinkle shredded mozzarella evenly over the top.
6. Cover the pan tightly with foil and bake at 350°F for about 25 minutes, until bubbly. Remove foil for the last 3–5 minutes if you want a browned cheese top.

Notes

• To skip boiling, soak shells in hot salted tap water for 20–25 minutes until pliable, then drain and stuff.
• For homemade marinara, use your preferred tomato sauce recipe.
• To make in a slow cooker, place stuffed shells in the cooker, cover with sauce and cheese, and cook on low 5–7 hours.
• Stuffed shells freeze well; bake from frozen for about 50 minutes.